ServSafe practice Test answers

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Elderly people Ans- Which group of individuals has a higher risk of foodborne illness? Seafood Ans- Parasites are commonly associated with Amberjack Ans- Ciguatera toxin is commonly found in Baked ... potato Ans- Which is a TCS food Biological Ans- What type of toxin is ciguatera toxin? Exclude staff with jaundice from the operation Ans- What should food service operators do to prevent the spread of hepatitis A Wet hands and arms Ans- To wash hands correctly, a food handler must first Control flies inside and outside operation Ans- What should food service operators do to prevent customer illness from Shigella spp Bandage the wound with an impermeable cover and wear a single use glove Ans- What must a food handler with a hand wound do to safely work with food? Plain band ring Ans- What item is considered acceptable work attire for a food handler Handling raw meat, poultry, or seafood Ans- What task requires food handlers to wash their hands before and after doing this.. The food handler is wearing gloves that have been torn Ans- Which action requires a food handler to change gloves Place the thermometer stem into an opened container Ans- How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation The receiving temperature is 50 degrees Ans- When should a shipment of chicken be rejected Below pork roasts Ans- Where should ground fish be stored in a cooler? 7days Ans- What is the maximum number of days that ready to eat food prepared on site can be stored if held at 41 degrees or lower Lettuce, fresh halibut, fresh beef roast, ground chicken Ans- On top to bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? Occupational Safety and Health Administration Ans- What organization requires Material Safety Data Sheets 135 degrees Ans- What is the minimum internal cooking temperature for rice that is hot held for service Rare hamburgers Ans- What food item does the FDA advise against offering on a children's menu 165 degrees for 15 seconds Ans- TCS food reheated for hot holding must reach what temperature Place the item on a prep counter Ans- What method should never be used to thaw food 165 degrees for 15 seconds Ans- Food that is partially cooked and then finished just before service must be heated to what temperature 6 Ans- Food held at 41 degrees or lower before being removed from refrigeration can be held without temperature control for up to how many hours 4 hours Ans- Hot TCS food can be held without temperature control for a max of ________ Unopened pre packaged food Ans- Which food may be re served to customers To reduce hazards to safe levels Ans- What is the purpose of setting critical limits in a HACCP plan 171 degrees Ans- What is the minimum water temperature required when using hot water to sanitize objects Corrective action Ans- What HACCP principle is being practiced when food handlers rehash melons that have surface dir [Show More]

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